Sette Bello Broccoli Soup

Sette Bello Broccoli Soup

Carey Wagner / Sun Sentinel

SOUP/APPETIZER Sette Bello Cream of Broccoli Soup This is a wonderfully light but rich tasting soup. We guarantee even those who are not broccoli fans will enjoy the flavor and texture. Try garnishing each serving with a drizzle of extra-virgin olive oil and a sprinkling of parmesan cheese. • 1 / 2 pound (2 sticks) unsalted butter, divided • 1 small onion, cut into small pieces • 5 medium garlic cloves, quartered • 8 cups firm-packed small-cut fresh broccoli florets • 1 large bay leaf • 2 quarts hot water (8 cups) • 5 teaspoons Better Than Bouillon Chicken Base • 1 cup whole milk • 1 / 2 cup heavy cream • 3 tablespoons all- purpose flour • Salt and fresh-ground black pepper, to taste Set aside 3 tablespoons butter. Place the rest of the butter in a large saucepan (ours was 5 1 / 2 quarts) over medium heat. Saute the onions and garlic 5 to 7 minutes until soft, being careful not to let them brown. Add the broccoli and bay leaf; toss well to coat with butter. Stir in the water and chicken base, stirring to dissolve the base. Then stir in the milk. Bring the mixture to a boil, reduce the heat and simmer, partially covered, about 15 minutes or until the broccoli is very soft. Add the cream, bring to a simmer and cook 5 minutes. Remove from the heat and let cool 15 or 20 minutes, stirring occasionally. With a large slotted ladle, move the solids to the work bowl of a food processor fitted with the metal blade or a good blender and process or blend until pureed. (You may have to do this in batches.) Transfer the pureed mixture to a bowl until all has been processed or blended. Stir the pureed mixture back into the liquid remaining in the saucepan. Place over medium heat and return to a slow simmer, stirring. Meanwhile, make a roux by melting the reserved 3 tablespoons butter in a small saucepan over medium heat. Stir in the flour. Let the mixture bubble about 3 minutes to eliminate the raw taste of the flour. Slowly stir this roux into the simmering soup and cook the soup, partially covered, about 10 minutes until thickened, stirring occasionally. Makes about 11 cups. Per (1-cup) serving: 228 calories, 84 percent calories from fat, 21 grams total fat, 13 grams saturated fat, 62 milligrams cholesterol, 7 grams carbohydrates, 2 grams total fiber, 2 grams total sugars, 5 grams net carbs, 3 grams protein, 454 milligrams sodium.

SOUP/APPETIZER Sette Bello Cream of Broccoli Soup This is a wonderfully light but rich tasting soup. We guarantee even those who are not broccoli fans will enjoy the flavor and texture. Try garnishing each serving with a drizzle of extra-virgin olive oil and a sprinkling of parmesan cheese. • 1 / 2 pound (2 sticks) unsalted butter, divided • 1 small onion, cut into small pieces • 5 medium garlic cloves, quartered • 8 cups firm-packed small-cut fresh broccoli florets • 1 large bay leaf • 2 quarts hot water (8 cups) • 5 teaspoons Better Than Bouillon Chicken Base • 1 cup whole milk • 1 / 2 cup heavy cream • 3 tablespoons all- purpose flour • Salt and fresh-ground black pepper, to taste Set aside 3 tablespoons butter. Place the rest of the butter in a large saucepan (ours was 5 1 / 2 quarts) over medium heat. Saute the onions and garlic 5 to 7 minutes until soft, being careful not to let them brown. Add the broccoli and bay leaf; toss well to coat with butter. Stir in the water and chicken base, stirring to dissolve the base. Then stir in the milk. Bring the mixture to a boil, reduce the heat and simmer, partially covered, about 15 minutes or until the broccoli is very soft. Add the cream, bring to a simmer and cook 5 minutes. Remove from the heat and let cool 15 or 20 minutes, stirring occasionally. With a large slotted ladle, move the solids to the work bowl of a food processor fitted with the metal blade or a good blender and process or blend until pureed. (You may have to do this in batches.) Transfer the pureed mixture to a bowl until all has been processed or blended. Stir the pureed mixture back into the liquid remaining in the saucepan. Place over medium heat and return to a slow simmer, stirring. Meanwhile, make a roux by melting the reserved 3 tablespoons butter in a small saucepan over medium heat. Stir in the flour. Let the mixture bubble about 3 minutes to eliminate the raw taste of the flour. Slowly stir this roux into the simmering soup and cook the soup, partially covered, about 10 minutes until thickened, stirring occasionally. Makes about 11 cups. Per (1-cup) serving: 228 calories, 84 percent calories from fat, 21 grams total fat, 13 grams saturated fat, 62 milligrams cholesterol, 7 grams carbohydrates, 2 grams total fiber, 2 grams total sugars, 5 grams net carbs, 3 grams protein, 454 milligrams sodium. (Carey Wagner / Sun Sentinel)

SOUP/APPETIZER Sette Bello Cream of Broccoli Soup This is a wonderfully light but rich tasting soup. We guarantee even those who are not broccoli fans will enjoy the flavor and texture. Try garnishing each serving with a drizzle of extra-virgin olive oil and a sprinkling of parmesan cheese. • 1 / 2 pound (2 sticks) unsalted butter, divided • 1 small onion, cut into small pieces • 5 medium garlic cloves, quartered • 8 cups firm-packed small-cut fresh broccoli florets • 1 large bay leaf • 2 quarts hot water (8 cups) • 5 teaspoons Better Than Bouillon Chicken Base • 1 cup whole milk • 1 / 2 cup heavy cream • 3 tablespoons all- purpose flour • Salt and fresh-ground black pepper, to taste Set aside 3 tablespoons butter. Place the rest of the butter in a large saucepan (ours was 5 1 / 2 quarts) over medium heat. Saute the onions and garlic 5 to 7 minutes until soft, being careful not to let them brown. Add the broccoli and bay leaf; toss well to coat with butter. Stir in the water and chicken base, stirring to dissolve the base. Then stir in the milk. Bring the mixture to a boil, reduce the heat and simmer, partially covered, about 15 minutes or until the broccoli is very soft. Add the cream, bring to a simmer and cook 5 minutes. Remove from the heat and let cool 15 or 20 minutes, stirring occasionally. With a large slotted ladle, move the solids to the work bowl of a food processor fitted with the metal blade or a good blender and process or blend until pureed. (You may have to do this in batches.) Transfer the pureed mixture to a bowl until all has been processed or blended. Stir the pureed mixture back into the liquid remaining in the saucepan. Place over medium heat and return to a slow simmer, stirring. Meanwhile, make a roux by melting the reserved 3 tablespoons butter in a small saucepan over medium heat. Stir in the flour. Let the mixture bubble about 3 minutes to eliminate the raw taste of the flour. Slowly stir this roux into the simmering soup and cook the soup, partially covered, about 10 minutes until thickened, stirring occasionally. Makes about 11 cups. Per (1-cup) serving: 228 calories, 84 percent calories from fat, 21 grams total fat, 13 grams saturated fat, 62 milligrams cholesterol, 7 grams carbohydrates, 2 grams total fiber, 2 grams total sugars, 5 grams net carbs, 3 grams protein, 454 milligrams sodium.